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Sacrificing taste for sugar reduction will ‘kill our category’: Barry Callebaut innovation chief

Warping taste to cut sugar will kill chocolate sector: Barry Callebaut

Peter Boone

Chief Innovation Officer - Barry Callebaut

Barry Callebaut’s head of innovation expects the chocolate industry will opt for natural fibers to gradually cut sugar and calories, but says uptake for sugar reduction remains low.

Published: 21-Feb-2017

Making a deposit: Faecal biobanks have ‘great potential’

Making a deposit: Faecal biobanks have ‘great potential’

Dr Tom Van de Wiele

Associate Professor - Ghent University

The interest in stool transplants or faecal microbial transplants has gathered momentum in recent years giving rise to the concept of faecal biobanks.

Published: 17-Feb-2017

Ex-flight attendant creates PaPis pea protein snacks for business class passengers

Ex-flight attendant creates PaPis pea protein snacks for passengers

Startup PaPicant has developed PaPis, a savory snack bar targeted at first and business class passengers.

Published: 14-Feb-2017

E-tail-volution: Why confectionery e-commerce strategies shouldn’t be put on hold

Confectionery e-commerce strategies shouldn’t be put on hold

Confectioners need to act fast in developing e-commerce strategies because even though online retail remains a small channel, it is rapidly evolving.

Published: 10-Feb-2017

Döhler Cactus Pear-Kiwi functional gummie equivalent to one-and-a-half cups of espresso

Döhler Cactus Pear-Kiwi functional gummies

Antonia Kauter

product manager - Döhler

Döhler has launched a range of gummies and jellies based on 100% ingredients from fruit such as pectin from apple, juice concentrate, and fruit sugars instead of sucrose or glucose syrup.

Published: 06-Feb-2017

Cauli-Rice unveils low-carb, preservative-free, shelf-stable alternative to pasta, rice: ‘It took us three years to get it right’

Cauli-Rice unveils low-carb shelf-stable cauliflower rice

Cauliflower rice is now available in the frozen and chilled sections of some retailers, but British brand Cauli-Rice is hoping to carve out new territory in the emerging category with a shelf-stable, microwaveable product with a more ‘al dente’ texture and no preservatives.

Published: 03-Feb-2017

Could energy drinks be cut out of the EU caffeine claim loop?

Could energy drinks be cut out of the EU caffeine claim loop?

Maria Thijssen

Regulatory affairs manager - Nutritional GSK

The European Specialist Sports Nutrition Alliance (ESSNA) is lobbying for two different solutions to the EU caffeine claim hold up, one of which could see use of the claims limited to sports supplements only.  

Published: 20-Dec-2016

Alt-protein: Movement answers the call for more protein choice

Alt-protein: Movement answers the call for more protein choice

Tony Askins

Founder - Next Step Foods

With worldwide demand for protein set to reach new heights, what protein alternatives are robust and innovative enough to satisfy consumer appetite?  

Published: 08-Dec-2016

Mind, body and spirit: The holistic tea trend

Mind, body and spirit: The holistic tea trend

James Dawson

Founder - Tplus Drinks

Food Matters Live in London played host to a range of food and beverage makers all eager to show off the flavours and unique ingredients, which they think will continue to trend in 2017.

Published: 05-Dec-2016

Smoothies turn to seeds to boost natural positioning

Döhler on seeds in smoothies

In an effort for products to appear as close to natural as possible, beverage producers are turning more and more to ingredients complete with skin, seeds and fruit flesh. 

Published: 28-Nov-2016

How virtual reality is helping create today's beverages

Virtual reality and beverages

Virtual reality can be a bit of fun for consumers: offering bonus content via a 3D experience. But behind the scenes in the F&B industry, it has important roles to play in how our beverages are created and made. 

Published: 17-Nov-2016

Trust and technology: The importance of transparency and innovation

Trust and technology: The importance of transparency and innovation

Stephan Herrera

VP, Public Affairs and Strategy - Evolva

More scientific innovation to produce complex ingredients and close technological collaboration to increase transparency are at the heart of trends set to define the food industry.

Published: 16-Nov-2016

5-c creator Serge Hercberg on nutrition logos, lobbies and conflicts of interest

5-c creator Serge Hercberg on nutrition logos, lobbies and conflicts of interest

Professor Serge Hercberg

Director of nutrition research - University of Paris 13

France’s ‘five colour’ logo is effective, easily understood and does not discriminate against foods such as cheese or crisps - but the food lobby is determined to block it, says its creator professor Serge Hercberg.

Published: 16-Nov-2016

CEO Exclusive: Naturex goes back to start-up roots to drive growth

CEO Exclusive: Naturex goes back to start-up roots to drive growth

Olivier Rigaud

CEO - Naturex

The world’s biggest supplier of botanical extracts, Naturex, is on track to meet the targets of its growth strategy Bright2020 which aims to see 10% of sales coming from new products, according to CEO Olivier Rigaud.

Published: 03-Nov-2016

Italian packaging & processing industry sees €6.2bn turnover in 2015

Italian packaging processing €6.2bn turnover in 2015

The Italian food packaging & processing machinery industry rose to €6.2bn turnover in 2015, according to Antonio Cellie, MD, Fiere di Parma.

Published: 28-Oct-2016

Valio ValSa contains 50% less salt than ordinary margarine spreads and cheeses

Valio ValSa contains 50% less salt

Valio lactose free milk powders; sodium reduced Valio ValSa cheese and spread; Play children’s yogurts with less sugar and Valio Better light spread have been recognized by SIAL for its innovation.

Published: 20-Oct-2016

Shelf-appeal chocolate wrappers feature pets that look like famous people

Chocolate wrappers feature pets that look like famous people

Chocolate and Love has found an award-winning formula with its added-value wrappers that feature pets that look like famous people, from Audrey Hepburn to Lady Gaga. 

Published: 20-Oct-2016

Crunch time! Propercorn showcases Crunch Corn range in Paris

Propercorn showcases Crunch Corn range in Paris

Propercorn is showcasing its Crunch Corn range for the European market, at SIAL, Paris, this week October (16-20).

Published: 18-Oct-2016

Frutarom's extract line aims to bring Mediterranean diet benefits to formulators

Frutarom's extract line aims to bring Mediterranean diet benefits to formulators

Israeli ingredient supplier Frutarom Health has launched a line of extracts that offer fortification possibilities for food and beverage manufacturers.

Published: 17-Oct-2016

What farmers want: Stability and investment for long-term future

What farmers want:

Farming methods in Poland have improved considerably over the last ten years, helped by the country's membership of the EU. Now, what the farmers want most are long term contracts that allow them to invest for the future.

Published: 14-Oct-2016

Stealth carrots: How veggies are finding victory in F&B

Stealth carrots and vegetable ingredients

Carrots might look dull compared to trendy super fruits and leafy vegetables, but the humble vegetable is in demand as a subtle but powerful nutritional boost, as consumers seek to increase their vegetable intake. 

Published: 28-Sep-2016

What does sustainability mean to you?

Sustainability and farming: SVZ Ingredients

Successful sustainability initiatives need to consider how farmers work and think, and involve co-operation between all parties, says SVZ International.

Published: 21-Sep-2016

Cornelius’ future suite-smelling as new lab opens for business

Cornelius’ future suite-smelling as new lab opens for business

Darren Spiby, Joy Thomas

CEO, Business technical development manager - Cornelius

Ingredients distributor Cornelius has opened its new research and development facility which the company said would add ‘insight’ and ‘inspiration’ to new product development (NPD).

Published: 06-Sep-2016

From 'good sugar' to reformulation R&D: The companies that welcome sugar taxes

From 'good sugar' to reformulation R&D: The companies that welcome sugar taxes

A sugar tax might be bad news for some manufacturers but for others it's an opportunity. We spoke to a stevia manufacturer, a low GI sugar company and a reformulation R&D firm to see how they view such policies.

Published: 05-Aug-2016

Video: If Donald Trump becomes US president, would it be good for your business?

Video: If Donald Trump becomes US president, would it be good for your business?

Presidential hopeful Donald Trump has vowed to bring back jobs to America by ripping up and renegotiating trade deals with trading partners. FoodNavigator hit the floor at IFT to gauge the reaction of some US and international food companies.

Published: 04-Aug-2016

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